Domaine de la Borde : Vin Jaune 2016

Characteristics and tasting tips for the Domaine de la Borde Vin Jaune 2016

Tasting

Appearance
The appearance unveils a yellow color with golden highlights, characteristic of a Vin Jaune that has benefited from long oxidative aging.

Nose
The nose reveals remarkable aromatic complexity with pronounced notes of walnut, hazelnut, and toasted almond. With aeration, the bouquet evolves towards aromas of orange zest, toasted bread, roasted coffee, baked apple, saffron, apricot, and melted butter. A distinctive saline minerality and refined freshness characterize this expression of Pupillin.

Palate
The attack is lively and energetic, driven by dynamic acidity. The palate unfolds remarkable richness and concentration without heaviness, revealing exceptional tension between oxidative roundness and tangy freshness. Walnut and spice aromas intensify mid-palate, accompanied by citrus notes and minerality. The finish stretches out long with elegance, punctuated by subtle bitter notes that confer complexity and aging potential.

Food and wine pairings
This Vin Jaune pairs magnificently with traditional Jura preparations like lobster in Vin Jaune sauce, Bresse poultry with cream and morels, or white meats in creamy mushroom sauce. It also pairs wonderfully with aged cheeses such as Comté aged at least eighteen months, Gruyère, or Etivaz. Truffled dishes, creamy vegetable gratins, savory soufflés, and curry preparations find an ideal partner in it. As an aperitif, it is appreciated with roasted nuts or aged charcuterie.

Service and cellaring
The Vin Jaune 2016 should be opened about three hours before serving to allow for full aromatic expression. The ideal serving temperature is between 13 and 15°C. This wine can be enjoyed now and will continue to evolve until around 2040. It is presented in the traditional 62-centiliter clavelin, the emblematic format of Vin Jaune.

An exceptional Jura Vin Jaune, an authentic expression of the Pupillin terroir

The estate
The Domaine de la Borde was created in 2003 by Julien Mareschal, then twenty-three years old, after his agricultural and oenological studies in Lyon and Dijon. Established on five hectares of vines in Pupillin in the Jura, this independent family estate has practiced certified organic viticulture since 2012 and applied biodynamic principles since 2009. Julien Mareschal, the sole owner and operator, embodies a philosophy of natural winemaking prioritizing the expression of terroir through minimal intervention in the cellar and deep respect for vineyard work.

The vineyard
The Domaine de la Borde vineyard destined for Vin Jaune is located on the slopes of Pupillin, in the Arbois-Pupillin appellation. The Savagnin plots rest on deep gray and blue Lias marls, at altitudes between three hundred fifty and four hundred fifty meters, with western exposure and steep slopes exceeding twenty-five percent. These marly soils, characterized by their natural humidity, benefit from attentive management including green manures and careful mechanical work. The vineyard includes vines of varying ages, some exceeding thirty years, cultivated using organic and biodynamic agriculture with preparations based on horn manure and silica.

The vintage
The 2016 vintage began with a mild winter followed by a contrasting spring with freezing temperatures. The summer was distinguished by a prolonged heatwave from mid-May to mid-August, accompanied by exceptional sunshine and periods of drought. Saving rains in late August allowed for optimal ripening of the grapes, revealing berries of remarkable generosity and balance.

Winemaking and aging
The Vin Jaune 2016 is vinified using a traditional method with spontaneous fermentation by indigenous yeasts in large oak foudres of six hundred to twelve hundred liters. After static cold settling and complete malolactic fermentation, the wine is aged under a veil (sous voile) for eighty months, or about six years and four months, without topping up or racking. This prolonged oxidative maturation, exceeding the legal minimum, allows for the development of the characteristic aromatic complexity while preserving freshness and tension. The barrels used are pre-owned to avoid excessive woody influence, and no filtration or fining is performed.

Grape variety
Savagnin (100%)